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New England Pancakes
From The national course in home economics, 1917
Serves 2
Recipe by Lydia Town.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
698Calories
23 gProtein
24 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein23 g
Carbohydrates24 g
Fiber0 g
Sugars6.8 g
Total Fat56 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol679 mg
Sodium238 mg
Potassium342 mg
Calcium159 mg
Iron3.5 mg
Magnesium29 mg
Phosphorus381 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.2 mg
Folate96 mcg
Choline441 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 176. The excerpt below is the record exactly as published.
NEW ENGLAND PANCAKES. Mix four tablespoonfuls of fine flour very smoothly with a little cold milk. Add gradually one-half pint of cream, a small pinch of salt, the well-whisked yolks of four and the whites of two eggs, a heaping table- spoonful of sifted sugar and two or three drops of lemon, almond, or any other flavoring
Cook this with the app: pantry check, scaling, and the assistant.